Monday, May 4, 2009

Crispy Risotto Rice Cakes

Risotto is my Achilles’ heel. As much as I love rice, you'd think I'd be able to bang out a decent risotto, right?

Well, it's been known to happen, but I usually end up overcooking it. To make up for my shameful failures, I am pretty good at turning a bowl of leftover (sometimes mushy) risotto into crispy rice cakes.

Smoked salmon and peas risotto cakes served with a peppery mesclun dressed with a simple lemon-honey dressing.

These rice cakes couldn't be easier to make. Just take about 2 ½ to 3 cups cold, leftover risotto and add 1 egg to bind it all together. Form into paddies (they'll be sticky!) and drop them into a frying pan with enough oil for shallow frying. The trick to keeping the cakes from falling apart is to get a nice crust before flipping them. People have a tendency to want to move things around in the pan. If I've just described you, simply walk away as they are cooking. I gave my patties about 4 or 5 uninterrupted minutes on each side (over medium heat). Once they are done, remove them to a rack until you're ready to serve (or keep warm in a low oven if necessary).

6 comments:

These are things of beauty! I must admit to a fatal flaw. I don't like properly cooked risotto. I prefer it cooked tender and almost dry. I'll never get my foodie badge. Hope all is well in your tent! Hugs...Mary

Oh man, totally sign me up for these risotto rice cakes. I fall in the camp of people to like to flip, but restrain myself from doing so. Thse look wonderful ... I bet I'd like them just as much as eating risotto!